Which of the following is NOT one of the three categories of hazards in food safety?

The correct choice is psychological, as it is not one of the established three categories of hazards in food safety. The primary categories recognized in food safety are biological, chemical, and physical hazards.

Biological hazards include microorganisms such as bacteria, viruses, parasites, and fungi, which can contaminate food and lead to foodborne illnesses. Understanding this category is crucial for food safety training, as it helps food managers implement proper sanitation and handling practices to prevent infections.

Chemical hazards refer to harmful substances that can contaminate food, including pesticides, food additives, and cleaning agents. Food safety protocols often focus on reducing chemical hazards through proper storage, labeling, and adherence to regulations regarding food ingredients and safety limits.

Physical hazards involve foreign objects that can accidentally get into food, such as bone fragments, metal shards, or glass pieces. Identifying and managing these hazards is essential to prevent injury or harm to consumers.

Psychological hazards, while important in a broader context of food safety and consumer perception, do not fit within these three categories. They relate more to issues of consumer trust and satisfaction rather than the direct, tangible dangers posed by the other three types of hazards.